Make a semi thick batter with using all the ingredients mentioned for making these delicious Pakoras. The batter should be semi thick but not watery. As Spinach has a tendency of leaving water and so are the Onions. Therefore use water as required. Give it a standing time of atleast 20 minutes. It's a must for flavours to infuse and also for fluffy Pakoras.
Drop small balls of the batter into hot Oil and deep fry on a medium-high heat only. Keep turning the sides at regular intervals so that they cook well inside out. The Oil should be hot and fry in batches of 2 or 3 until golden and crisp. Serve with a hot cup of tea or coffee at tea-time or even for choti moti bhook. Enjoy!
